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Chocolate Espresso Cake

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Chocolate Espresso Cake is a rich, moist dessert that pairs deep chocolate flavor with the bold kick of espresso. Perfect for coffee lovers and chocoholics, this cake is layered with espresso-infused frosting or ganache and makes an impressive treat for any occasion.

Ingredients

  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups granulated sugar
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1/2 cup brewed espresso or strong coffee
  • 1/2 cup boiling water
  • 1 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar (for frosting)
  • 2 teaspoons espresso powder (for frosting)
  • 2 tablespoons brewed espresso (for frosting)
  • Pinch of salt (for frosting)
  • 6 ounces dark chocolate, chopped (optional, for ganache)
  • 1/2 cup heavy cream (optional, for ganache)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8- or 9-inch round cake pans or line with parchment paper.
  2. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and granulated sugar.
  3. In another bowl, whisk eggs, buttermilk, oil, and vanilla until well combined.
  4. Add the wet mixture to the dry ingredients and mix until smooth.
  5. Stir in brewed espresso and boiling water. The batter will be thin.
  6. Divide batter evenly between prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
  8. For frosting, beat butter until creamy. Add powdered sugar gradually, then mix in espresso powder, brewed espresso, and a pinch of salt. Beat until fluffy.
  9. Frost the cooled cake layers and smooth the top and sides as desired.
  10. Optional: Make ganache by heating cream until just simmering, pour over chopped chocolate, let sit for 2 minutes, then stir until smooth. Pour over frosted cake.

Notes

Batter is thin by design—don’t worry, it bakes into a moist cake.Use decaf espresso or coffee if sensitive to caffeine.Can be made into cupcakes—bake for 18–20 minutes.For extra depth, add a splash of coffee liqueur to the batter or frosting.Store frosted cake in the fridge for longer shelf life; bring to room temperature before serving.

Nutrition

Find it online: https://cookibly.com/chocolate-espresso-cake/